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Lemon Meringue Pie

This recipe is from The Big Red Cookbook From Betty Crocker. I’ve changed the instructions to reflect what Naomi does to bake a (more) successful pie on her second try. The first pie was a disaster…but a treat for the hogs.

4. Immediately stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in lemon peel, lemon juice, butter.

5. Back to the meringue: Beat egg whites and salt in large bowl with electric mixer (or a fork, unsuccessfully, if you’re Naomi) on high speed until soft peaks JUST BEGIN to form. VERY gradually, beat in cooled sugar mixture until stiff peaks form.